Initially I intended to make Banoffee Pie with the bananas that I bought, but I never got around to it. So I rifled around in my freezer and pantry to see what new add ins I could try for good old fashioned banana bread. I found dried cranberries, golden raisins and an opened bag of pecans.
Some people add spices to their banana bread and some people don’t. This particular recipe includes ginger and cinnamon, but if you don’t want to add them, just don’t. Simple as that.
You can also substitute by using walnuts if you prefer, I just happen to like pecans better.
So dig through your pantry, what do you have to add in? Looking for more ideas? Check out all of my banana recipes!
Cranberry Pecan Banana Bread
- 1/4 cup heavy whipping cream
- 1/4 cup milk
- 2 teaspoons freshly squeezed lemon juice
- 2 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 very ripe medium bananas, mashed
- 3/4 cup pecans
- 1/4 cup golden raisins
- 1/4 cup dried cranberries (Craisins)
- Preheat oven to 350 F and grease and flour a 9x5 loaf pan.
- In a small bowl, combine milk, heavy cream and lemon juice and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, baking soda, ginger and cinnamon. Set aside.
- In mixer bowl, combine butter and sugar and beat on medium-high for 2 minutes. Turn mixer down to medium and beat in eggs, one at a time, beating well after each addition. Add vanilla and mashed bananas and beat until combined.
- Turn mixer down to low and add the flour mixture and milk mixture alternatively (flour, milk, flour, milk, flour). Do not over mix.
- Stir in pecans, raisins and dried cranberries.
- Pour batter into prepared pan. Place pan on a baking sheet and bake in preheated oven for 45-60 minutes.